Serve a portion of the ham and beetroot salad drizzled with creamy pomegranate dressing.
Chopped Ham & Beetroot Salad with Creamy Pomegranate Dressing
Ingredients
- Chopped Ham & Beetroot Salad
- 500g Eskort Chopped Ham Roll, thinly sliced
- 4 large beetroots
- 500ml (2 cups) mixed fresh berries
- 1 fennel bulb, thinly sliced
- Zest and juice from one lemon
- Creamy Pomegranate Dressing
- 125ml (½ cup) buttermilk
- 125ml (½ cup) pomegranate juice
- 10ml (2 tsp) red wine vinegar
- Salt and pepper, to taste
- Allergens
- This recipe contains soya (soy), dairy (lactose) and may contain trace amounts of alcohol.
- Substitutions
- Chopped Ham Roll (soy): Use slices of Eskort Double Smoked Ham.
- Buttermilk (lactose): Create 125ml of vegan buttermilk by adding 7.5ml (1½ tsp) of lemon juice to 120ml of almond milk, and allowing it to stand for 10 minutes or until thick and curdled.
- Red Wine Vinegar (may contain trace amounts of alcohol): Create a substitute by mixing 125ml (½ cup) red grape juice with 15ml (1 tbsp) rice vinegar, and using the required amount as stated by the recipe.
Method
- Chopped Ham & Beetroot Salad
- Submerge beetroots in a saucepan filled with water and bring to the boil.
- Lower to medium heat and allow to simmer for 30 minutes.
- Once cooked, rinse the beetroots under cool water, peel them and cut into quarters.
- Slice the ham roll thinly and add to a large bowl with the beetroot, berries, fennel bulb slices, lemon zest and lemon juice.
- Using clean hands or a salad fork and spoon, lightly toss the salad.
- Creamy Pomegranate Dressing
- Add all the ingredients into a bowl and mix until well combined.
- Tips:
- Cook, peel and slice the beetroot in advance to save time during meal preparation.
Serve
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